Buriram Expats
Buriram Province - General Category => Western Food in Buriram. => Topic started by: urleft on September 28, 2014, 10:29:52 PM
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Being of Polish decent, I miss good kielbasa. https://www.google.co.th/images?safe=off&hl=en-TH&gbv=2&q=kielbasa+sausage&revid=1379271337&sa=X&oi=image_result_group&ei=OykoVKPpGsOxuASAt4KIDw&ved=0CB0QsAQ (https://www.google.co.th/images?safe=off&hl=en-TH&gbv=2&q=kielbasa+sausage&revid=1379271337&sa=X&oi=image_result_group&ei=OykoVKPpGsOxuASAt4KIDw&ved=0CB0QsAQ)
I am gathering the right ingrediants, however I am having problems finding cleaned pork casings.
Casings are the "skin" that hold the sausage. I see many Thai sausages in casings, but I have not been able to get cleaned casings.
I can get fresh casings from the hog intestines, but that is too much work to make useable. My TW has tried to buy from locals, but it has not worked.
Anyone have cleaned pork casings they can sell me?
Thanks.
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In the Thai night market they sell NEAM moo barbeque sausage, so tasty, why would you want to work so hard for a polish sausage?!!! :)
You should look at the morning market where the gold shops area, you will probably find it there but I'm afraid you will have to clean it by yourself! sawadi
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Makro has frozen casings. Cleaned and ready to go.
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In the Thai night market they sell NEAM moo barbeque sausage, so tasty, why would you want to work so hard for a polish sausage?!!! :)
You should look at the morning market where the gold shops area, you will probably find it there but I'm afraid you will have to clean it by yourself! sawadi
Clearly you know little about the quality of sausages Admin - especially Thai/Isaan ones.
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Makro has frozen casings. Cleaned and ready to go.
Wow, got a picture?
No I am not making fun of you. When I find at Makro I owe you a cold one.
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Oh NO,
It is looking like I will owe Steve a cold one (maybe 2).
Was in Makro today, found Pork intestine salted for sale. I bought a pack and will see if it works.
However, regardless of the outcome, I really appreciate Starman for telling me where to look.
As I said, I owe you you a cold one. What do you drink?
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In the Thai night market they sell NEAM moo barbeque sausage, so tasty, why would you want to work so hard for a polish sausage?!!! :)
You should look at the morning market where the gold shops area, you will probably find it there but I'm afraid you will have to clean it by yourself! sawadi
Clearly you know little about the quality of sausages Admin - especially Thai/Isaan ones.
So tell us about it. Do you think Thai sausages are not good enough for what reason?
sawadi
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In Australia,we call sausages "supprise bags"because you never know what you'll get.Urleft wants to make his own,control the taste and quality to his wants,it's not hard to understand Admin.
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In Australia,we call sausages "supprise bags"because you never know what you'll get.Urleft wants to make his own,control the taste and quality to his wants,it's not hard to understand Admin.
I do understand his intentions, I don't need an explanation for it,
I just wanted to understand if farang don't like Thai isaan sausages and why? I think they are wonderful, tasty, just off the grill.
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In Australia,we call sausages "supprise bags"because you never know what you'll get.Urleft wants to make his own,control the taste and quality to his wants,it's not hard to understand Admin.
I do understand his intentions, I don't need an explanation for it,
I just wanted to understand if farang don't like Thai isaan sausages and why? I think they are wonderful, tasty, just off the grill.
I was not impressed with the Thai Sausage, tried it few times and just did not like it. Maybe I just got from a wrong vendor. I will try it again.
In the US when I was growing up there were ethnic communities. We used to go the local polish town (Hamtramick in Detroit) to the butcher shop. As I would walk in my sense of smell was delighted with kielbasa scent. That was grade A tasting sausage, to the point that I would almost never buy supermarket sausage as there was no comparison.
So several years ago I was on Cannery Row (Monterey, California per John Steinbeck) and found a book on sausage making, one of the few real books I kept when I left the states. Now I am ready to try it.
Also finding an electric meat grinder was another adventure, but finally found a reasonably priced one in Korat.
So sometime in the next week (hopefully before the pot luck) I will have some keilbasa made.
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Oh NO,
It is looking like I will owe Steve a cold one (maybe 2).
Was in Makro today, found Pork intestine salted for sale. I bought a pack and will see if it works.
However, regardless of the outcome, I really appreciate Starman for telling me where to look.
As I said, I owe you you a cold one. What do you drink?
Thank you
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A touch out of my gratitude budget.
But I will offer to drop off some completed sausage. I hope to experiment this week and if no one from the pot luck gets poisoned I will offer some to you.
The casing seem to be just what I need. The Makro bag comes frozen, but probably contains over 100 meters of casings, some are over 10 meter sections. So I started sorting and cleaning them. Understand that you can re-freeze these extra packed in salt.
Using my Sausage book as a guide (plus instructions from Youtube), I expect to be ready in the next 2 days. Just need the ingredents. Had fun trying to find an electric meat grinder with a sausage tube, but finally found one in Korat for 1900 baht.
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Keith, is there any particular reason why you are re cleaning the "Cleaned and ready to go" pork casings ?
Serious question as I am also interested in making my own snags ......
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Keith, is there any particular reason why you are re cleaning the "Cleaned and ready to go" pork casings ?
Serious question as I am also interested in making my own snags ......
Two main reasons.
1. The casings are packed in salt, need to get rid of the salt.
2. According to the vid:
http://www.youtube.com/watch?v=RPQP4TC3E1w (http://www.youtube.com/watch?v=RPQP4TC3E1w)
Casings should be wet.
And lastly, an ounce of prevention is worth a pound of cure.
Also, the casing came in a frozen pack all jammed up, you have to separate (unlikely you will make 100 meters of sausage). So by cleaning them (and turning them inside out) you find out what you have.
And ask yourself "How did that water where the casing are soaking get yellow?" The Water I used is clear.
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^
Thanks.
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BTW, cleaning can mean different things. When I first stated cleaning, I was talking about aready having it cut from the stomach and scrapped "clean" (inside and out) of fats, waste, etc. As shown here:
http://www.youtube.com/watch?v=baNr0mZGdq8
So what I did with the Makro casing was more soak, rinse and turn inside out. I did not scrape them.
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A lot of pic downloads on the book. You can see it here:
http://www.amazon.com/Sausage-Making-Cookbook-The-Jerry-Predika/dp/B005CDUQKO/ref=cm_rdp_product_img
Or you can come over bribing me with a Magners (or Leo) and I will let you see the book.
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Well about ready to try the casings. Plan to pack them tomorrow morning. Did the prep work tonight grinding the meat, adding the spices, and letting it set overnight.
The grinder is working well except they on gave one sized grinder plate. Took me about 5 minutes to cut 2 kilos of pork into chunks and less than 3 to grind it.
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Well the big day has arrived. Made the Kielbasa.
I had a lot of fun trying to get the casing on the horn, it looked easy in the vid. Guess it is easy if you know what you are doing. I ended up taking the horn off the grinder, putting it under the tap and running water through it, and the casing expand with water it goes over the horn.
Then started packing the meat into the casings. This would work a lot better with 2 people, I did it alone, but it was not easy. Also I think I made the links too thick.
With 2 kilos of meat it fit into a 2 meter section of casing. I got about 9 eight inch lenths of Keilbasa. I plan to cook some for tonight.
There was about a hamburger patty sized residue, so I fried that up and tried it. Not too bad for a first effort. hungry1
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Cooked up several links for the party, sliced is almost as a horderves. Did not see anyone each just one.
The token Aussie (that did not know what keilbasa was) while seemed to like it asked me if it was good. In truth it is not where I want it to be, but better than any I had from a US Supermarket. The last four pieces were disposed of properly (I ate them).
The main problem is they were/are too thick, I need to make them half as large. But overall I was not only pleased with the overall end product taste, but I did not see a single Thai that did not have at least seconds. As opposed to most of the TWs that passed on the steak.
I am still amazed that the Brits and Aussies I have enountered were not familiar with Kielbasa, as I would expect just about all Yanks to know about it (never encountered one that didn't).
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Cooked up several links for the party, sliced is almost as a horderves. Did not see anyone each just one.
The token Aussie (that did not know what keilbasa was) while seemed to like it asked me if it was good. In truth it is not where I want it to be, but better than any I had from a US Supermarket. The last four pieces were disposed of properly (I ate them).
The main problem is they were/are too thick, I need to make them half as large. But overall I was not only pleased with the overall end product taste, but I did not see a single Thai that did not have at least seconds. As opposed to most of the TWs that passed on the steak.
I am still amazed that the Brits and Aussies I have enountered were not familiar with Kielbasa, as I would expect just about all Yanks to know about it (never encountered one that didn't).
That would be me (token Aussie) 555 Yes ... I was not sure if the kielbasa was good or not, having never tasted it before. But it certainly was tasty and worthy of a few slices more.
Having said that ... I also like Vegemite, Mrs Macs meat pies and Smiths chips ... I have bogan taste buds
I gather kielbasa is a Polish thingy ... so it's probably not too surprising that Aussies don't know it. Only 0.2% of Oz population has Polish heritage (had to Google that)
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Cooked up several links for the party, sliced is almost as a horderves. Did not see anyone each just one.
The token Aussie (that did not know what keilbasa was) while seemed to like it asked me if it was good. In truth it is not where I want it to be, but better than any I had from a US Supermarket. The last four pieces were disposed of properly (I ate them).
The main problem is they were/are too thick, I need to make them half as large. But overall I was not only pleased with the overall end product taste, but I did not see a single Thai that did not have at least seconds. As opposed to most of the TWs that passed on the steak.
I am still amazed that the Brits and Aussies I have enountered were not familiar with Kielbasa, as I would expect just about all Yanks to know about it (never encountered one that didn't).
That would be me (token Aussie) 555 Yes ... I was not sure if the kielbasa was good or not, having never tasted it before. But it certainly was tasty and worthy of a few slices more.
Having said that ... I also like Vegemite, Mrs Macs meat pies and Smiths chips ... I have bogan taste buds
I gather kielbasa is a Polish thingy ... so it's probably not too surprising that Aussies don't know it. Only 0.2% of Oz population has Polish heritage (had to Google that)
Martin,
I was wondering if I was understanding you last night.
The bottom line is did you like the Kielbasa? And would you want it again?
From my standpoint (being of Polish decent and lived around Polish immigrants in the USA), what I made was acceptable. It was not top quality as I prefer bigger chunks (but I only had a small cutter tray). The end product IMHO was good, but lacked the proper ratio of fat, will need to add more pig fat next time. I also made the links too big. And to top it off, I did not have the right spice, so I used a substitute. So from my Polish upbringing, there is a lot of room for improvement. That being said, what I made is an order of magnitude better than what you get in a US supermarket.
And lastly, I prefer fresh Kielbasa (which is what I served), the rest of my family preferred Smoked Kielbasa. That will be a later version for me.
BTW, the Polish Butcher Shop I used to get my Kielbasa closed over 10 years ago, I had not found anything better since. But what I made was better than any I have found in the past 10 years.
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The several slices of kielbasa I had were very tasty. Whether it was excellent kielbasa, or average kielbasa ... I really don't know ... as I've never eaten it before. But it tasted ok to me.
Yes ... I would like to try some more one day. Maybe it will improve my eyesight on the snooker table.
Cheers thumbup
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The several slices of kielbasa I had were very tasty. Whether it was excellent kielbasa, or average kielbasa ... I really don't know ... as I've never eaten it before. But it tasted ok to me.
Yes ... I would like to try some more one day. Maybe it will improve my eyesight on the snooker table.
Cheers thumbup
It was not your eyesight, it was the bugs that got on the table to mess up your shots.
Having practiced I know how to avoid the bugs. Next time we will shut the door.
Yes, maybe a weee bit of BS here.